Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products

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dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorBains, Aarti
dc.contributor.authorGoksen, Gulden
dc.contributor.authorKaushik, Ravinder
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:24Z
dc.date.available2025-03-17T12:27:24Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractThe increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.
dc.identifier.doi10.1016/j.cofs.2025.101275
dc.identifier.issn2214-7993
dc.identifier.issn2214-8000
dc.identifier.scopus2-s2.0-85216450968
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.cofs.2025.101275
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2224
dc.identifier.volume62
dc.identifier.wosWOS:001420844000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofCurrent Opinion in Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.titleApplication of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products
dc.typeArticle

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